About this document
Staphylococcus Testing in Processed Foods by Fadhlan Arifin is a document available to read on EtoBox.
This document summarizes methods for detecting Staphylococcus aureus in foods. S. aureus can cause food poisoning but is vulnerable to heat and sanitizers. Its presence may indicate poor sanitation. The direct plate count method is described to isolate and enumerate S. aureus from foods expected to contain over 100 cells/g. Colonies are tested for coagulase production and may require additional tests like catalase, glucose fermentation, and lysostaphin sensitivity for confirmation. Proper controls and inter
- Author
- Fadhlan Arifin
- Language
- EN